Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Lardman on December 04, 2013, 21:54
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B.Y.O.C. (Bring your own custard / cream ) ;)
edit Mince pie not Mice pie ! Honestly I've got mice on the brain... :wacko:
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I don't think custard is in order being as it's Christmas. I think a brandy cream would be lovely thank you :tongue2: Not that I have anything against custard mind you ;)
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You better hurry CQ Im writing my name in them - the frangipane top makes them a lot lighter than normal ones and they're very easy to eat :blush:
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Frangipane too :tongue2: Oh, can't make my mind up now between custard and cream. Best have both :blush:
I am only eating virtual mince pies as the real ones are off limits :D
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Oooo, stunning pies. ;)
Well done that man ;) ;)
However, no cream, no custard thanks, just warm mince pies. :) but in a couple of weeks time thanks. I am getting pie itus. I am up to 16 dozen so far. Made not eaten.
Have you tried making them with a macaroon topping?
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great ideas for toppings how a bout a slice of apple or a marzipan star less fatening
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Mmmmmmmm have resisted mince pies as yet. The mincemeat is made and waiting. I can't get fresh cream out here though only creme fraiche, and we will not be going shopping for a couple of months anyway (so missing all the goodies only just arriving in the shops over here in BG) :( I like a bit of Cheshire or Lancashire cheese with a mince pie, cheddar would do. But can't get those either. :( I have a small piece of Leicester in the freezer, that will have to do.
Making a pie today, might have a smidge of pastry left over...... :tongue2:
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Mince pies are nice made with a cheese pastry too. ;)
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They do look delicious Lardman, and I very much enjoyed them virtually.
Thank you for the thought ;)
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I could just fancy one of those now! Really, not virtually - of course :lol:
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I could just fancy one of those now! Really, not virtually - of course :lol:
Off to the kitchen then, you must go :D
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I could just fancy one of those now! Really, not virtually - of course :lol:
Off to the kitchen then, you must go :D
Just not my kitchen though as they've all gone :closedeyes: In my defence I didn't eat them all myself. They're not bad, used a Nigella recipe but I'll be tinkering with the sugar levels next time !
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they look good ;) I did some similar last year they were quick to do and as you say lighter , the recipie has crumbled madira cack and some marzipan and the almonds on top they were realy good and im doing them this year , enjoy your pies
chrissie b
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I could just fancy one of those now! Really, not virtually - of course :lol:
Off to the kitchen then, you must go :D
Just not my kitchen though as they've all gone :closedeyes: In my defence I didn't eat them all myself. They're not bad, used a Nigella recipe but I'll be tinkering with the sugar levels next time !
You be careful of that white powder that Nigella likes :D
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I vaguely remember a tv chef putting orange zest in the pastry I think.
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ive tried that its nice I might try lemon as well
chrissie b
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I could just fancy one of those now! Really, not virtually - of course :lol:
Off to the kitchen then, you must go :D
Just not my kitchen though as they've all gone :closedeyes: In my defence I didn't eat them all myself. They're not bad, used a Nigella recipe but I'll be tinkering with the sugar levels next time !
You be careful of that white powder that Nigella likes :D
And i always thought it was icing sugar.......... Ok off to the step i go. ???
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ive tried that its nice I might try lemon as well
.. and a splash of dark rum.
I've got another batch in the oven at the moment, I've switched out the ground almonds in the frangipane with coconut powder which is about the same texture as the man from snasbods said they're run out :wacko: . I'll let you know if they're an epic failure in about 20 mins :D
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I have some lovely Cornish clotted cream for mince pies! ;)
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I can't taste any difference between the coconut and almond :wacko: Mind you I do think the quality of that sort of thing (ground nuts) varies dramatically and I have a feeling both of mine were cheap TRS bulk bags.
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Why does your baking always look better than mine, not fair. ???
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Why does your baking always look better than mine, not fair. ???
Funny that - I feel same about other peoples stuff too. :D I tend to pick something easy and just keep going until I get it right, at which point I will probably never do it again :closedeyes: I've done so many mince pies even the dog has a 'oh not again' expression on his face.
Would it make you feel happier if I posted some pictures of the utter failures too ? My con-caved muffins or the 'rubble' which was coconut cake. :blush: It's a very long list ;)
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ive tried that its nice I might try lemon as well
.. and a splash of dark rum.
I've got another batch in the oven at the moment, I've switched out the ground almonds in the frangipane with coconut powder which is about the same texture as the man from snasbods said they're run out :wacko: . I'll let you know if they're an epic failure in about 20 mins :D
Did you use coconut milk powder or dessicrated coconut? 'Cos coconut is something I would like to try with the mincepies. :)
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Did you use coconut milk powder or dessicrated coconut? 'Cos coconut is something I would like to try with the mincepies. :)
Neither ;) It's sort of finer ground dessicated TRS coconut powder (http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Coconut-Powder.html#SID=3354) I use it in my lamb passanda.
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Why does your baking always look better than mine, not fair. ???
Funny that - I feel same about other peoples stuff too. :D I tend to pick something easy and just keep going until I get it right, at which point I will probably never do it again :closedeyes: I've done so many mince pies even the dog has a 'oh not again' expression on his face.
Would it make you feel happier if I posted some pictures of the utter failures too ? My con-caved muffins or the 'rubble' which was coconut cake. :blush: It's a very long list ;)
Oh yes it would make me feel better, i am a bit like willy wonker, if i feel rubbish my baking is rubbish :(
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you know I'd not considered a marzipan topping before (can'tbe bothered to knockup fangipane and pastry...hmmm oh yes :tongue2:
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Did you use coconut milk powder or dessicrated coconut? 'Cos coconut is something I would like to try with the mincepies. :)
Neither ;) It's sort of finer ground dessicated TRS coconut powder (http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Coconut-Powder.html#SID=3354) I use it in my lamb passanda.
Ta. I will look for some or I could grind my dessicrated coconut finer. ;)
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could I just sprinkle some chopped nuts on top?
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Here are some of my mince pies. Macaroon topped mince pies and sweet almond pastry pies.
And crumble topped pies.
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They look delicious Mrs bee, I'll have one of each please :)
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Here are some of my mince pies.
That's very kind of you Mrs Bee, although you really should have made some for the others a not just a couple for me :D ;)
Im curious as to the macaroon topping, Im ashamed to say I've been binning the egg whites I've separated for the pastry :blush: as I just could think of anything worth making with them.
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I freeze any spare whites and make lemon meringue pies when I have more than a few in there ;)
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Meringues are so easy to make & keep for ages, I use demerrara sugar at Christmas, it makes them 'nutty'
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Here are some of my mince pies.
That's very kind of you Mrs Bee, although you really should have made some for the others a not just a couple for me :D ;)
Im curious as to the macaroon topping, Im ashamed to say I've been binning the egg whites I've separated for the pastry :blush: as I just could think of anything worth making with them.
I always freeze left over egg whites for simple meringue style icecream and macaroons.
Topping for 12 macaroon mince pies are
*2 egg whites whisked until stiff
*whisk in 3oz caster sugar
*then fold in 4 oz ground almonds. You can add a few drops of almond extract if you wish.
use to top 12 mince pies 180C for about 20 minutes ;)
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meringue
Meringues
That's about all I could come up with too but I really don't like the taste or texture of them. :( Someone also suggested I make an egg-white omelettes from them, I think they realised their error by the look they got :D
use to top 12 mince pies 180C for about 20 minutes ;)
Oh go on then, if you insist :D I'll give it a bash tomorrow.
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simply beat up the spare egg whites with a tiny pinch of salt until firm, keep beating as you gradually combine a tablespoon of golden caster. Beat until really glossy then last step on a light cake is mix in a spoonful to loosen then fold in the egg whites. Adds a wonderful extra lightness to all sorts of cakes from coffee and walnut through cherry and almond (madeira) to simple almond and apricot. (No more than two or three whites unless folding into a really big mixture!)
If I know I will be doing one of the variations on Santiago cake (fat and flour free) I save spare whites
and just add them to the whites during that method.
And finally a North Eastern joke: (needs speaking out loud)
Chap from the North East goes down to the deep south - Harrogate - and decides to treat himself to tea in the famous Betty's tearoom.
Waitress: "And what can I get you sir?"
Billy: "Fancy one of them fancy set teatime things."
Waitress: "Certainly sir. Bettys special blend of tea?"
Billy: "Oh aye, that'd be grand."
Waitress:"And would you like cake or a meringue?"
Billy:"Naw, ye're not wrang - ah like cake..."
I'll get me coat.
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I liked that!! Made me laugh!!! :lol: